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Had few eggwhites leftover from making egg tarts, so used them up in this dessert. Ginger-Milk Custard is said to have skin beauty benefits if it is consumed regularly. The making of this dessert is very similar to chawanmushi, sweet version of chawanmushi? I like it chilled, very refreshing especially with the ginger aroma. T said it would be perfect if served with palm sugar syrup.

The traditional perparation method was to double boil the custard, but these days people steam it. I am not sure if double boil and steam produce same texture of custard, any ideas? To make it healthier, I used only eggwhites instead of whole eggs. You may adjust the amount of milk to obtain consistency desired.

Tips:

To produce smooth texture custard or chawanmushi, either using steam or double boil method, do not cover the lid fully. If the heat is too strong or the lid fully covered, custard produced will have lots of holes in it and on the surface too.

Manggy:Thanks. I hate steamed eggs with pimples... made lots of pimples last time. :D

MamaElla:Hope you like this recipe.

Eileen:Try and let me know!

Toni:Welcome to My Kitchen. I used condensed milk, it has sugar in it. Or in your country there are few types of condensed milk?If you going to use sugar, dissolve sugar in water first, and ajust the amount of milk.

CKNonie,Sure, you can use gula melaka. Remember to adjust the amount of milk if necessary. Sorry that I can't advise you on the amount of gula melaka cos I never tried before. Taste along the way to get the sweetness you desired.

Same as you, I love egg in all sort of cooking, both salted and sweetened. Sweetened milk custard is so nice to be served in cold and rainy winter. I would love to try it along with ginger juice next time